Sicilian Style Rotini

ingredients

• 1/2 head of cauliflower
• 2 Tbsp. Mezzetta® Capers
• 1 jar Mezzetta® Marinated Artichoke Hearts
• 2 anchovy filets (finely minced)
• 1/2 c. golden raisins
• 2 tsp. saffron
• 1/4 c. chicken broth
• 1/4 tsp. dried chili flakes
• 1/4 tsp. salt
• 1/8 c. Mezzetta® Extra Virgin Olive Oil
• 1 jar Napa Valley Bistro® Creamy Marinara
• 1/2 c. toasted pine nuts
• 1/3 c. grated parmesan
• 1/3 c. parsley (finely chopped)
• 1 lb. Rotini
• *Calculated ingredients may not always be as accurate as the original recipe.

preparation

Warm the chicken stock and the saffron and set aside for 30 minutes.

Pour the olive oil into a pot and heat over medium-high heat. Once the oil is hot and glistening add the cauliflower and cook, browning slightly.

Reduce the heat to medium and add the chicken stock and saffron. Cook for 5 minutes.

Add the capers, artichoke hearts, anchovies, and raisins, salt, and chili flakes. Cook for an additional 5 minutes.

Add the creamy marinara sauce and let the mixture simmer on low while you boil the pasta.

To cook the pasta bring the water to a rolling boil and cook for 10-12 minutes or until tender.

Drain the pasta out of the water and toss with the pasta sauce.

Transfer the pasta to a bowl and garnish with the pine nuts, parmesan cheese, and fresh parsley.